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Now, for a more serious answer, while you recover from hip surgery. Here is what I suggest:

Fillet catch ASAP. Cut fillets into smaller pieces. In a gallon zipbag, prepare a marinade with equal parts lemon and lime juice. As an option, add any one of the following: Famous Dave's Georgia Mustard, italian dressing, ranch dressing. Mix well. Add any spices you may desire. Mix again. Add pieces to bag, and let marinate for a few hours.

This part is critical to avoid spoilage. Squeeze air from bag & seal. Place in a wet canvas or burlap bag. If you're in a canoe, suspend from a 10'-12' rope for cooling effect. If you're in camp, drop bag in deep water offshore (to protect from turtles,etc) and run rope to a tie off point on shore. You may not be able to reel it in, you may need to go out in canoe to retrieve it. It will keep 1/2 day or so, and the marinade will tenderize meat.

To cook it, I would wrap it in foil, and place in a bed of coals, to keep moisture in, so it doesn't dry out and become tough.

Hope this helps. Wink

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Posted by: Old Salt Posted on: Nov 27^th, 2012 at 2:51am	Quote
Here's another idea. I use it for halibut & cod, but would probably be good on any fish. Chunk fillets into bite-size pieces. Shake well in zip bag with Zatarains Fish Fry mix. Fry for 3-5 min until done.

Posted by: Puckster Posted on: Jun 30^th, 2012 at 2:27am	Quote
Old Salt wrote on Jun 29^th, 2012 at 4:51pm: Now, for a more serious answer, while you recover from hip surgery. Here is what I suggest: Had the hip replaced this past Monday. Left the hospital Wednesday, and walked about a city block today (on crutches). Still stiff and sore, but I'm moving and glad to be home. prouboy

Posted by: Puckster Posted on: Jun 30^th, 2012 at 2:21am	Quote
O_S -- as usual, good advice! prouboy

Posted by: knafelc Posted on: Jun 25^th, 2012 at 2:40am	Quote
That's what SHE said??

Posted by: Puckster Posted on: Jun 23^rd, 2012 at 11:48pm	Quote
I like fish with my tartar sauce. Actually, tonight my son and I feasted on deep-fried, beer-batter walleye. How can anything so decadent, so bad for you, taste so fantastic? Got the house airing out, in time for my dearest beloved to return from her weekend trip. (Ewww, is that fried fish I smell???) prouboy

Posted by: Old Salt Posted on: May 31^st, 2012 at 3:25pm	Quote
Don't know. I don't use tarter sauce.

Posted by: Puckster Posted on: May 31^st, 2012 at 2:46am	Quote
Does tartar sauce go good with fish board? prouboy

Posted by: Old Salt Posted on: May 30^th, 2012 at 7:41pm	Quote
Kinda like cooking huge pike. Nail it to a board, roast over fire, remove fish. Eat the board!

Posted by: Jim J Solo Posted on: May 28^th, 2012 at 3:23pm	Quote
You can also make cuts into the thicker meat areas. Similar to what you'd see when smoking, or drying larger fish.